Oat & Almond Pancakes ~ REVISED!

My previous oat pancake recipe is a lot denser than this revised edition. These ones have the addition of almonds (omega 3 goodness) and spelt flour, which makes them a bit lighter and fluffier. I often serve these cold to my one year old, so this version is a bit more palatable for her. They still have the goodness of oats, which are great for fibre and cholesterol reducing properties, making them a great low GI breakfast or snack option.


½ cup oats

½ cup plain spelt flour (or regular plain flour)

2 tbs almond meal

1 tsp baking powder

1 egg

1/3 cup + 2 tbs whole milk

½ tsp vanilla extract

½ tsp cinnamon

1 tsp maple syrup

Olive oil for cooking


Blitz oats in food processor until a fine, flour-like consistency. Add remaining dry ingredients and briefly blitz again.

Combine wet ingredients and whisk well. Add the dry ingredients and whisk until combined.

Stand for 2 minutes, while you heat a fry pan.

Fry in batches using olive oil. Roughly 1 min each side (turn when pancake bubbles up on top).

Serve with fruit, lemon or maple syrup for a treat! My unfussy babe likes hers plain, so they are tasty just the way they are!



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